Make the chamoy vinaigrette - Add dressing ingredients to a blender or small food processor. Process until smooth. Check for seasoning, and set aside.
Candy the walnuts - Heat the sugar over medium-high heat in a small sauté pan. Melt the sugar completely, stirring often. Reduce heat slightly, add walnuts. Stir until completely coated. Scrape onto waxed paper or foil. Season generously with fine sea salt (I like my grinder). Chop if pieces are too big.
Prepare the salad - Add the greens, diced pear, crumbled feta, and candied walnuts to an appropriate salad bowl. Toss with the prepared dressing. Garnish with pomegranate arils.
I used ½ of the vinaigrette in calculating the calories, as we dress salads lightly.Macronutrients are an approximation only from MyFitnessPal.com, and for reference purposes only!